Lean Ground Lamb and Eggplant Moussaka

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Lamb and Eggplant Moussaka

YOUR SOLIN GENERATED RECIPE

Lean Ground Lamb and Eggplant Moussaka

Enjoy a delightful twist on a classic Mediterranean dish featuring lean ground lamb layered with tender eggplant slices and a rich tomato base, finished with a cool dollop of nonfat Greek yogurt. This hearty moussaka brings warmth and depth of flavor while keeping the dish light and balanced, perfect for a nutritious dinner.

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NUTRITION

393kcal
Protein
32.6g
Fat
22.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Lamb

1 cup Eggplant (cubed)

1/2 cup Tomato Sauce

1/4 medium Onion

1 clove Garlic

1 tsp Olive Oil

1/4 cup Nonfat Greek Yogurt

1 tsp Dried Oregano

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic; sauté until softened.

  • 3

    Add the lean ground lamb to the skillet and cook until browned, breaking it up with a spoon.

  • 4

    Stir in the diced eggplant and cook for about 5 minutes until it begins to soften.

  • 5

    Pour in the tomato sauce, sprinkle in the dried oregano, and season with salt and pepper. Allow the mixture to simmer for 8-10 minutes until the eggplant is tender and flavors meld.

  • 6

    Transfer the lamb and eggplant mixture into an ovenproof dish and place in the preheated oven for 10 minutes to let the flavors develop further.

  • 7

    Remove from the oven and top with a dollop of nonfat Greek yogurt before serving.

Lean Ground Lamb and Eggplant Moussaka

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Lamb and Eggplant Moussaka

YOUR SOLIN GENERATED RECIPE

Lean Ground Lamb and Eggplant Moussaka

Enjoy a delightful twist on a classic Mediterranean dish featuring lean ground lamb layered with tender eggplant slices and a rich tomato base, finished with a cool dollop of nonfat Greek yogurt. This hearty moussaka brings warmth and depth of flavor while keeping the dish light and balanced, perfect for a nutritious dinner.

NUTRITION

393kcal
Protein
32.6g
Fat
22.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Lamb

1 cup Eggplant (cubed)

1/2 cup Tomato Sauce

1/4 medium Onion

1 clove Garlic

1 tsp Olive Oil

1/4 cup Nonfat Greek Yogurt

1 tsp Dried Oregano

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Heat olive oil in a skillet over medium heat. Add chopped onion and minced garlic; sauté until softened.

  • 3

    Add the lean ground lamb to the skillet and cook until browned, breaking it up with a spoon.

  • 4

    Stir in the diced eggplant and cook for about 5 minutes until it begins to soften.

  • 5

    Pour in the tomato sauce, sprinkle in the dried oregano, and season with salt and pepper. Allow the mixture to simmer for 8-10 minutes until the eggplant is tender and flavors meld.

  • 6

    Transfer the lamb and eggplant mixture into an ovenproof dish and place in the preheated oven for 10 minutes to let the flavors develop further.

  • 7

    Remove from the oven and top with a dollop of nonfat Greek yogurt before serving.